10 May 2011

In the province of Quebec there is an archipelago The Magdalen Islands where shipwrecked and Acadian ancestors have lived for 300 years. They are magical islands lined by blood-red cliffs and pristine beaches.

A kingdom of wild scents and flavours, the Magdalen Islands make their l’Anse aux Herbes products uniquely organic and original. Everyday, the inhabitants breathe in fresh, salty sea air which infuses every one of their scented oils and savoury herbs grown on the island. L'Anse aux Herbes is located in the enchanting site of Belle Anse, renowned for its beautiful sunsets over the sea and cliffs. In the warmth of the summer heat their herb gardens and medicinal plants grow all around their beautiful 12-acre site. They offer a range of culinary and health products from flavoured olive oils such as "Shallots and Herbs", "Sea Parsley" and "Tomato" and organic canola oil infused with Magdalen Island lobster. They also offer seasonings such as "Surf and Turf" and "Cajun," basil mustard, comfrey and chamomile balms, herbal teas and massage oils.

I was recently contacted by Luz Design to try several of the companies oils and herb blends. When asked to showcase a Canadian product I will always be there. An idea for a recipe came to mind that I have had on the back burner for some time to highlight their sea parsley oil with its unique and exceptional flavour. The taste is somewhere between parsley and celery which marries well with seafood, baked fish or makes delicious vinaigrette's for scallops, shrimp or cod cakes. The idea for this salad came from Frugal Wannabe Cooks. I was in Seattle recently and found the mozzarella log she uses that is perfect for this twist on a Caprese Salad.

For their product l’Anse aux Herbes use a high quality imported olive oil made from the first cold pressing. They infuse it with sea parsley found on the shores of their island paradise. Each oil is steeped for a long period and then filtered. Just before bottling, they add more herbs for additional flavour.

The company says, "When using these oils, you can dilute them in a small bowl with other quality oils to make vinaigrettes, sauces and pastas or brush onto vegetables, pizzas and bread. Our oils are excellent to use in marinades, for baking in the oven, and for barbecuing. They are best kept out of the light; under these conditions they have a shelf-life of two years. Shake the bottle, serve with the herbs and vegetables or extend their use by leaving them in the bottle and adding more extra virgin olive oil. Shake, let the contents settle and steep, then use."

Today I am highlighting theirSea Parsley Olive Oil. Sea Parsley, or Sea Celery, as it is sometimes called grows all along the coastline often submerged by the incoming storm tides. It is the connection to the seafront, where it grows in the sand, that gives it it's special flavour. Sea Parsley cascades over rocky ledges and sandy ridges, and it's small white flower clusters give rise to large amounts of seed in the summer months.

For my first experiment with these unique oils I wanted to keep it simple with basic flavours to allow the delicate flavours of the seagrass to stand alone. Paired with the flavours of fresh mozzarella, tomatoes and some white balsamic vinegar this refreshing salad was a hit, with a slightly salty flavour. Watch for my next unique dish in future posts featuring l'Anse aux Herbes Lobster Oil and British Columbia Spot Prawns and Halibut.

2. Sprinkle each roll with herbs. Cover with layer of fresh (washed and dried) spinach. Top with a layer of thinly sliced Prosciutto on top of the spinach layer if desired. On one end lay a few slices of roasted red pepper if desired. Repeat for second roll.

3. Wrap each tightly into a roll with aluminum foil. Put in the fridge to cool for a minimum of 30 minutes.

4. Once the cheese roll is chilled, unwrap and slice the cheese roll into 1/4" slices.

5. Slice tomatoes into rounds. Arrange on the plate with slices of cheese and red onion and drizzle with Seagrass Olive Oil and white balsamic vinegar.

Serves 6

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

22 comments:

Oh my gosh Val. These oils sound amazing and full of flavor. I love how you've used them in a simple salad. However I must say this is far from a "simple" salad. Those rolls are beautiful and I definitely would not admit the prosciutto or roasted red peppers. What a beautiful dish.Sam

What a lovely salad, Val. The oils sound really amazing. I'll have to keep my eyes open for the cheese log. I haven't seen them to date, but I suspect one of our local grocers can special order them.I'm anxious to try this because it is so pretty. I'd love to showcase this on my summer table. I hope you have a great day. Blessings...Mary

I love a caprese salad...had one yesterday. But Fresh Mozzarella sheets? I've never seen them! The only likely place to find them around here is Whole Foods. I'll be checking that out ASAP. What a fabulous idea to layer spinach, herbs and proscuitto, Val! So pretty and so unusual. The parsley oil sounds wonderful.

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.